Banana Oat Pancakes
Made with simple pantry staples and a blender, these Banana Oat Pancakes are light, tender, and perfectly sweet. The ultimate gluten-free pancake recipe!
Servings: 4
Equipment
Ingredients
- cooking spray or butter for greasing pan
- 2 large eggs
- ½ cup milk any variety
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ⅛ teaspoon ground cinnamon
- 1 cup old-fashioned rolled oats see notes for using quick cook oats
- 2 medium ripe bananas broken into chunks
Instructions
- Preheat a skillet or griddle to medium heat. Grease pan with coconut oil, butter, or cooking spray.
- To the carafe of a blender add the ingredients in the following order: 2 large eggs, ½ cup milk, 1 teaspoon vanilla extract, ⅛ teaspoon ground cinnamon, 1 teaspoon baking powder, 1 cup old-fashioned rolled oats, and 2 medium ripe bananas (peeled and sliced). This order will make the batter easy to blend.
- Start the blender on low speed, blend for 30 seconds, then increase to high speed and continue to blend until the batter is smooth and no chunks of bananas remain. The batter should be thinner than traditional pancakes, but should not be runny. If you find the batter too thick, add 1 teaspoon of milk at a time and blend; repeat until the desired consistency is reached. If you find the batter too thin, add 1 tablespoon of oats and blend well; repeat until desired consistency is reached. (The batter should slowly run off the spoon.)
- Pour about ¼ cup of batter onto the preheated skillet and cook until small bubbles form, about 3-4 minutes.
- Flip the pancakes and continue to cook for 2-3 minutes or until set. The surface will be a golden deep brown due to the banana in the batter. Repeat with the remaining batter.
- Serve with your favorite pancake toppings.
Video
Notes
Quick-Oats: If using quick-cook oats, you may need to add 1-2 tablespoons of oats to thicken up the batter slightly. The batter should be thick but still scoopable.
Bananas: A medium banana should be about 6-8 inches long. Depending on actual size, you may need an additional tablespoon or two of milk or oats to reach the right consistency. If using frozen bananas, defrost and drain off any excess liquid before adding to the blender.
Milk: Use any variety of milk you like. Non-dairy milk like almond milk, soy milk, and oat milk work well in this recipe.
Gluten-Free: Be sure to use certified gluten-free oats.
Egg-Free: In place of eggs, mix ½ cup water with 2 tablespoons ground flaxseed and let sit for 5 minutes. The pancakes will be much more delicate, and care needs to be used when flipping, but it will work.
Store: Let pancakes cool, then store in an airtight container with parchment between layers. Refrigerate up to 3 days. Reheat in the microwave for 30-45 seconds, covered with a damp paper towel.
Freeze: Freeze cooled pancakes in a single layer on a parchment-lined baking sheet until solid, about 30 minutes. Transfer to a freezer-safe bag or container and freeze for up to 3 months. To reheat, cover with a damp paper towel and microwave for 30 seconds, flip, and continue to heat in 30-second intervals until warmed through.
Nutrition
Calories: 134kcal | Carbohydrates: 21g | Protein: 5g | Fat: 3g | Cholesterol: 81mg | Sodium: 76mg | Potassium: 408mg | Fiber: 2g | Sugar: 7g | Vitamin A: 155IU | Vitamin C: 5.1mg | Calcium: 112mg | Iron: 1.2mg
